Table of Contents
Where does the strawberry come from?
Strawberry plants may be found throughout Asia, Europe, and North America. Around 35 species have been found on these three continents, demonstrating the range of conditions in which the plant has thrived. It was most likely distributed by birds, who had little issue delivering the small fruit, which was packed with tiny seeds, over large distances. Our Neolithic forefathers ate it, and the Romans grew it in their gardens 1000 years before our time. It would not, however, become the focus of a true commercial culture until the 15th century.
The English, later the Dutch, enhanced the wild species that grew abundantly in the surrounding forests to produce bigger fruits, particularly from the species F. vesca. This species will be cultivated mostly in European gardens until the beginning of the 18th century.
However, from the 16th century onwards, the plants of a strawberry with larger fruit and a deeper red (F. virginiana) that explorers had brought back from the north- meaning from the United States- were grown under the cover of the low walls of botanical gardens. However, it will take another 200 years for its culture to truly expand. This will only happen if another species (F. chiloensis) is introduced from America and crosses with it.
Amédée François Frézier, a French spy whose task it was to “observe” the port fortifications of Chile and Peru, was the one who discovered her. He'd noted that the Picunches and Mapuches of Chile grew it and ate its fruit in a variety of sauces: fresh, dried, or turned into an alcohol that they served to distinguished guests. A new species will be produced from this mating, sanctified on European soil, between two plants of American origin, which will provide the majority of the world's strawberry output fairly rapidly. It will be known as F. x ananassa (pineapple strawberry) because to the flavor of its fruit, which is akin to pineapple.
The French, on the other hand, have clung to their small wild strawberry, which they find far more fragrant than the enormous American hybrid. It is available in local markets during the growing season. It's also popular in residential gardening. It also has its amateurs, who are becoming increasingly prevalent in America.
What are the Nutritional and caloric values of strawberries ?
Botanically, the strawberry is a fake fruit produced by the strawberry, a Rosaceae family plant. There are wild strawberry kinds whose fake fruits should not be eaten.
The edible strawberry is made from grown strawberries, the most common of which being Fragaria x ananassa. It is more generally known as a “garden strawberry.”
Strawberry cultivars are available in over 600 different variations. The majority of them bloom in the spring. Strawberries come in a variety of varieties:
Rising strawberries produce constantly from May through frost; semi-rising strawberries bloom twice a year, with a second blossoming in July;
Strawberries that do not reappear and are only available in the spring.
It's worth noting that farmed strawberries thrive on acidic soils. Humus should be added to them on a regular basis. Strawberries, on the other hand, should not be planted on calcareous soil.
Its fibre and antioxidants help to fight against a variety of diseases, including cancer.
The National Health Nutrition Program suggests eating at least 5 servings (of at least 80 g) of fruits and vegetables each day and taking advantage of seasonal variability. Strawberries are available as early as April and continue to be available from May through September, depending on the type. One serving of fruit is around the size of five big strawberries.
Numerous studies have shown that eating a lot of vegetables and fruits, especially strawberries, can lower your risk of heart disease, some cancers, and other chronic diseases. Their high vitamin, mineral, and antioxidant content, as well as fiber content, would have a significant protective impact.
Consume strawberries, which are abundant in antioxidants, which help prevent cells from damage caused by damaging free radicals. They strengthen inter-neural connections by lowering inflammation, which causes neuronal damage, and so increase cognitive capacities.
Nutritional and caloric values of strawberries
For 100 g of raw strawberries:
|Name of constituents
|Saturated FA(fat acid)
|Vitamin E activity (alpha-tocopherol)
|Vitamin B1 or Thiamine
|Vitamin B2 or Riboflavin
|Vitamin B3 or PP or Niacin
|Vitamin B5 or Pantothenic acid
|Vitamin B6 or Pyridoxine
|Vitamin B9 or Total Folate
What are the health benefits of strawberries?
Consume strawberries! Strawberries, whether fresh or cooked, make delectable ingredients in a variety of cuisines. Strawberries are well-known for their health benefits, which include:
prevent certain cancers; stimulate the immune system; maintain heart health; combat hypertension; combat type 2 diabetes; combat certain eye diseases such as cataracts; protect the eyes from UV rays; promote fetal development; prevent birth defects; facilitate digestion; protect neurons; revive intestinal transit; combat LDL (bad cholesterol); limit weight gain
It's worth noting that the strawberry, which is low in calories and also a diuretic, may be ingested as part of a slimming diet.
It is important to note that in order to reap the most benefits from strawberries, it is strongly advised to purchase them organically. Indeed, 83 percent of non-organic strawberries have pesticide residues, and 3.6 percent surpass the maximum residual levels, i.e. the European regulatory criteria that must not be exceeded.
Strawberries are high in nutritional value. It would be a pity to be without.
Strawberries are high in water, which helps to meet daily water requirements.
Strawberry includes flavonoids, which give it its red color and are among the substances most responsible for its anti-oxidant activity. Among the flavonoids are anthocyanins, which are claimed to have cancer-fighting properties. They are also thought to slow the development of human cancer cells in the colon, prostate, and oral cavity.
a fiber source that is well tolerated
Strawberries are high in fiber, which aids digestive transit and reduces bloating.
Strawberries are high in manganese, which serves as a cofactor for a number of enzymes that help with a variety of metabolic processes. It also helps to protect the body from the harmful effects of free radicals.
Summer's anti-fatigue remedy
Strawberries are high in vitamin C, which aids in the reduction of weariness, the stimulation of the immune system, and the prevention of infections and winter colds.
Strawberries are high in vitamin B9, which helps the fetus develop normally throughout pregnancy.
What are the contraindications and risks of eating strawberries?
Strawberry food allergies are frequent.
Strawberries are histamine-liberating foods: their eating causes histamine to be released in the body, which can trigger allergic responses (urticaria) in susceptible individuals.
Strawberries, on the other hand, can produce a cross allergy with almonds.
It has long been thought that persons with diverticulosis should avoid eating certain fruits (raspberries, blackberries, strawberries, and so on) because their little seeds might become caught in the diverticula. However, no clinical trials have been conducted to support this idea. According to an American College of Gastroenterology expert committee, it is not necessary to avoid these foods if you have diverticulosis. The little fruit seeds, on the other hand, might irritate the gut in certain people. It could be a good idea for these persons to see a dietitian-nutritionist.
How to Choose the Best Strawberries and Store Them Properly ?
The strawberry is a little brilliant red fruit with small grains and a green peduncle when picked. It has a relatively hard texture.
The size, shape, and flavor of strawberries are what distinguishes them from one another. Sweet and tart strawberries like Gariguette or Ciflorette, sweet strawberries like Cléry and Darselect, and strawberries with wild tastes like Mara des Bois and Charlotte are so distinguished.
Freezer. Wash the fruits in icy water, then hull them, drain them, and spread them out on a baking sheet. Freeze fast in the freezer's coldest section. Then, preferably, place them in a single layer in a freezer bag. Alternatively, you may roll them in sugar and freeze them in the same way.
Strawberries that you pick yourself, whether in your own or at the farm, are the finest. It is usually preferable to harvest it early in the morning, when the fruit is still firm and full of taste.
If they are not plucked, they will be purchased straight from the grower, who collected them that morning, which is not normally the case with supermarket strawberries.
The fruits must be in good form and a gorgeous bright red, with the peduncle looking extremely green and fresh.
Fridge. Two or three days are plenty. Avoid stacking them and just wash them when you're ready to serve. They should be cleaned promptly, avoiding absorbing any water by retaining their peduncle. They're drained, hulled, and ready to eat as soon as possible. Avoid airtight wrapping as well; the fruits need to breathe.
What's the best way to prepare strawberries and What is the best way to match them?
Strawberries are finest eaten fresh, but they may also be prepared in a variety of ways.
**They're great as an appetizer with cheese and nuts.
**Sliced and served with semi-sweet chocolate shavings on vanilla ice cream;
ice creams, sorbets, granita, compotes, and jams; coulis, ice creams, sorbets, granita, compotes, and jams
**In a blender, combine vanilla ice cream, milk, and strawberries. Alternatively, combine soy milk, yogurt, and strawberries.
**Mint is a fantastic accompaniment to them.
**Fruit salads, as well as vegetables, are examples. For instance, with Boston lettuce and red onion chopped. Serve with a vinaigrette made with strawberry vinegar (made by marinating chopped strawberries in white wine vinegar with a little sugar for a few days, then straining the mixture);
**Serve them lukewarm after they've been cooked in a skillet or on the grill.
**Half-dunk them in chocolate that has been melted with a little cognac or brandy. Allow to cool on waxed paper before refrigerating for 10 minutes. Serve immediately;
**After coating them with a sauce composed of lemon and orange juice, honey, and cornstarch, grill them on skewers with other pieces of fruit.
**Combine fresh strawberries, ketchup, soy sauce, lemon juice, green onions, and cilantro leaves to make a barbecue sauce. Blend till smooth and serve with fish, poultry, or grilled meat.
**Serve with additional chopped fruit, Parmesan cheese, and thinly sliced prosciutto as an antipasto. Drizzle with an olive oil, vinegar, mustard, and garlic vinaigrette;
**Bake a slice of brie until the interior melts in a 150° C oven. Remove the top of the cheese, then line it with strawberries and sliced almonds, then sprinkle with sugar.
**Allow them to marinade in a little balsamic vinegar and sugar for a few hours. Season with freshly ground pepper before serving. Incredible, but delectable;
**In baked goods such as cakes, pancakes, waffles, muffins, and custards. Strawberry Shortcake is a North American culinary favorite. It's made with a Savoie cake (angel food cake) that's been split in half horizontally and topped with whipped cream and strawberries; rhubarb and strawberries pair well in a pie.
Is it true that strawberries can lower cholesterol?
A recent study reveals that eating strawberries lowers cholesterol and protects against heart disease.
Recently, British researchers attempted to show the truth of the cliché “an apple a day keeps the doctor away.” According to a new Italian-Spanish study, the same might be said about strawberries.
The World Health Organization (WHO) reports that cardiovascular disease is the top cause of mortality worldwide. They are responsible for 17.3 million fatalities, and by 2030, they will have killed roughly 23.3 million people. As a result, prevention is critical, which includes, in particular, a well-balanced diet, as this recent study published in the Journal of Nutrional Biochemistry reminds us. Strawberries, which are high in antioxidants and boost blood cholesterol levels, piqued the researchers' curiosity.
These red fruits are abundant in vitamin C (50mg per 100g, or more than orange) and anthocyanins, which are flavonoids (polyphenols) that give fruits and flowers their color. These pigments' antioxidant action protects cells from free radicals by trapping them. This would stop the formation of atheroma plaques, which are fat deposits in the arteries. Regular eating of strawberries had already been proven to be beneficial in an American research. Indeed, out of a total sample of more than 96,000 women, researchers found that women aged 25 to 42 had 32 percent fewer heart attacks during a four-year period.
Twenty-three healthy adults ate 500g of strawberries every day for a month in this new study – eleven men and twelve women with an average age of 27. This “strawberry diet” decreased cholesterol by over 8%, LDL-cholesterol (the “bad” cholesterol) by 13%, and triglyceride levels by 20%, according to researchers. These rates had reverted to their normal levels two weeks following the research. “This return to fundamental values shows that the decline in lipid concentrations may be linked to strawberry eating,” stated Maurizio Battino, biochemistry professor and research leader.
Is it true that strawberries can protect red blood cells?
Strawberries' antioxidant properties are also useful to red blood cells. Indeed, their decomposition has lowered by more than 30%, whether naturally or as a result of severe oxidative stress. As a result, persistent strawberry eating boosted red blood cell resistance. Maurizio Battino adds, “Controlling oxidative activities in the blood is vital in avoiding cardiovascular disease.”
And fifteen days following the research, the higher resistance was still present. “This long-lasting impact might be owing to the synergy between strawberry chemicals and red blood cell membranes,” the scientists speculate, adding that these constituents “accumulate in the membrane of red blood cells and remodel its structure to make it more fluid.”
These findings support the beneficial impact of a high-fructose, low-fat diet on the prevention of cardiovascular disease in healthy people. The “strawberry diet” must still be tested in those with substantial risk factors, according to the researchers.